Saturday, 14 July 2012

Mustard, Lemon and Rosemary Chicken


The smell of a roasting chicken... Go on, think about it. Then add the enticing aromas of mustard, lemon and rosemary clinging to the golden skin of that chicken... Think about it. I suggest you put your oven on now.

Mustard, Lemon and Rosemary Chicken
from Janelle Bloom's Fast, Fresh & Fabulous
Serves 4 hungry people

1/3 cup Dijon Mustard
1/4 cup olive oil
1/4 cup rosemary leaves, roughly chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
3 garlic cloves, peeled and crushed
2 lemons, rind finely grated, juiced
2 x 1kg chickens, halved and backbone removed

Combine mustard, oil, rosemary, parsley, garlic, lemon rind and 1/3 cup lemon juice in a small food processor. Process until well combined. Pour into a large ceramic dish. Season with salt and pepper.

Add the chicken and turn to coat.

Cover and refrigerate for a few hours or overnight.

Preheat oven to 200 degrees C. Place chicken on a roasting rack over a lined baking tray. Spoon over

remaining marinade. Roast for 50-60 minutes or until golden and cooked through.

Place on a platter. Serve warm or at room temperature.

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